Balsamic Roasted Squash



1 (4 lb) acorn squashes (or something similar), halved, seeded and cut in 1-inch thick semicircles

1 shallot, finely diced

3 tbsp packed brown sugar

3 tbsp balsamic vinegar

2 tbsp butter melted

Pinch of salt and pepper

2 tsp SMAK DAB Mustard (any flavor will do!)


Arrange squash in 13- x 9-inch casserole dish. Whisk together shallots, brown sugar, vinegar, butter, mustard, salt and pepper; pour over squash.

Bake in bottom third of 400ºF oven, turning every 15 minutes, until tender when pierced with fork and glaze is thickened, 50 to 60 minutes.